Turkey Cotolette alla Romagnola (Turkey in the Style of Romagna)

Name: Turkey Cotolette alla Romagnola (Turkey in the Style of Romagna)
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 118 milliliters fresh bread crumbs; 2 kilograms peeled whole tomatoes, crushed by hand and juices reserved; 1 mediums carrot, finely shredded; 118 milliliters chicken stock; 2 eggs, beaten; 59 milliliters extra virgin olive oil; 3 Tbsps chopped fresh thyme leaves, or 1 tablespoon dried; 4 garlic cloves, peeled and thinly sliced; 4 Tbsps extra-virgin olive oil; 1 Spanish onion, chopped in 1/4-inch dice; 113 grams Parmigiano-Reggiano, shaved with peeler into shards; 4 slices prosciutto di Parma, paper thin; 4 servings Salt, to taste; 4 servings Salt and pepper; 4 turkey cutlets, about 1/2-inch thick, about 1 1/2 pounds; 2 Tbsps unsalted butter

Turkey Cotolette alla Romagnola (Turkey in the Style of Romagna) might be just the main course you are searching for. This recipe covers 60% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 188g of protein, 60g of fat, and a total of 1413 calories. This recipe serves 4. A mixture of onion, tomatoes, carrot, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 25 minutes.

Instructions

Season the turkey pieces with salt and pepper and place in the beaten egg.

Ingredients you will need

Salt And Pepper

Whole Turkey

Egg

Drain to remove the excess and dredge in bread crumbs, pressing to coat each 1 evenly.

Ingredients you will need

Breadcrumbs

Lay on a plate and refrigerate 1 hour.

Preheat the oven to 400 degrees F.

Equipment you will use

Oven

In a 14 to 16-inch saute pan (large enough to hold all 4 turkey pieces at the same time) over medium heat, heat the oil and butter until the butter foams and dissipates.

Ingredients you will need

Butter

Whole Turkey

Cooking Oil

Equipment you will use

Frying Pan

Place the turkey pieces in a pan and cook slowly until golden brown on 1 side, about 6 to 7 minutes. DO NOT RUSH THIS STEP OR THEY WILL BURN. Turn and cook the other side. When both sides are golden brown, pour the tomato sauce and chicken stock around the meat and bring to a boil.

Ingredients you will need

Chicken Stock

Tomato Sauce

Whole Turkey

Meat

Equipment you will use

Frying Pan

Place 1 slice prosciutto over each piece and sprinkle with shaved Parmesan and place, uncovered, in the oven for 10 minutes.

Ingredients you will need

Prosciutto

Parmesan

Equipment you will use

Oven

Remove and place on a warmed serving platter.

Drizzle with spoonfuls of the sauce and serve.

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Sauce

In a 3-quart saucepan, heat the olive oil over medium heat.

Ingredients you will need

Olive Oil

Equipment you will use

Sauce Pan

Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes.

Ingredients you will need

Garlic

Onion

Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft.

Ingredients you will need

Carrot

Thyme

Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.

Ingredients you will need

Sauce

Tomato